Internal Temperatures for Beef

There seems to be some confusion about doneness. I like my meat rare, and recently while dining out, I was denied. Imagine! They told me they were not allowed to cook it rare. I was outraged. (Not really – I am not one to make a scene.)

Favorite steaks of my past were usually cooked Black and Blue, which means seared on the outside, raw on the inside. I also love the steak tartar. (My Chef friend Dina used to make me steak tartar for my birthday in lieu of cake. Candle and all.)